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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
bread pudding |
1 cup(s) food/s pb& j mix® roughly chopped |
Â1/4 tropical food/s pb& j mix® finely chopped |
1 pound(s) brioche bread cubed and dried out overnight |
6 large eggs |
12 oz. ounce(s) milk |
Â3/4 cup(s) sugar |
8 ounce(s) cream |
Â1/2 teaspoon(s) salt |
1/3 cup(s) pb 2 peanut butter powder (optional) |
chocolate ganache |
4 oz. chocolate |
4 oz. cream |
maple bourbon whip |
1 cup maple syrup |
2 tbsp. bourbon |
2 tsp. versawhip 600 k |
Directions:
1. BREAD PUDDING
2. Combine eggs, milk, and peanut butter powder using a blender; mix until lump free.
3. Add cream and 1 cup of PB& J Mix®; mix to combine.
4. Add brioche to a half hotel pan and pour cream mixture over; let the bread soak it up 30 minutes.
5. Bake at 275 degrees in a water bath until it has reached 170 degrees, about 1 to 1 1/2 hours.
6. GANACHE
7. Melt chocolate over double boiler or in the microwave; be careful not to burn.
8. Mix in cream and stir until sauce consistency.
9. MAPLE BOURBON WHIP
10. Add all ingredients to a stand mixer and whip until frothy like meringue.
11. PLATING
12. Cut out a square of the bread pudding. Drizzle the chocolate ganache and add a dollop of maple whip; caramelize using a blow torch.
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